Description
A zesty twist on a summer favorite, these Lemon Meringue Pie Cannolis are light, sweet, and perfect for sunny days. They combine lemon curd, whipped topping, and meringue inside crisp pie crust shells. Dessert magic in every bite!
Ingredients
2 (9-inch) round pie dough circles
1 egg
1 tsp water
3/4 cup lemon curd
1/2 cup marshmallow fluff
1 cup frozen whipped topping, thawed
1 tsp lemon zest
1 tsp powdered sugar, for dusting
Instructions
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Cut pie dough into 4-inch circles or ovals.
3. Whisk egg with water to make egg wash. Brush edges of dough lightly.
4. Roll dough circles loosely around foil-wrapped cannoli molds or crimped aluminum foil tubes. Seal edges gently.
5. Place seam-side down on the baking sheet and bake 10–12 minutes until golden.
6. Cool completely before removing molds.
7. In a bowl, mix lemon curd, marshmallow fluff, whipped topping, and lemon zest until smooth.
8. Spoon filling into a piping bag and fill cooled cannoli shells.
9. Dust with powdered sugar before serving. Serve chilled or at room temperature.
Notes
Make sure the cannoli shells are fully cooled before filling to prevent melting.
You can prepare shells a day ahead and store in an airtight container.
Add crushed graham crackers to the ends for extra pie flair.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Italian fusion
Nutrition
- Serving Size: 1 cannoli
- Calories: 190
- Sugar: 14g
- Sodium: 105mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg